Soft Pumpkin Cookies

Have you ever cut a recipe out and swore you were going to make it that week, only to forget? For a couple of years? I did that with this recipe. I originally found it on a Libby's pumpkin can about 2 years ago. Going through my clipped recipes last week, I found it. Perfect timing! Soft, sweet and slightly spicy these cookies remind me of a pumpkin pie, only in cookie form. My daughter and I made these on Saturday and they are already gone!

Soft Pumpkin Cookies

2 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup butter, softened

1 1/2 cups sugar

1 cup solid pack pumpkin

1 egg

1 tsp. vanilla

Powdered Sugar Glaze

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream butter and sugar. Add pumpkin, egg, and vanilla. Beat until light and creamy. Add dry ingredients and mix until moist. Drop by rounded teaspoonfuls onto a pan sprayed with cooking spray. Smooth the tops of the cookies.

Bake for 15 to 20 minutes or until lightly browned. Cool on wire racks. Top with glaze.

Glaze:

2 cups sifted powered sugar

3 tablespoons milk

1 tsp. vanilla
1 tablespoon butter, melted

In a small bowl, combine all ingredients. Mix well. Add food coloring as desired or leave as is. Ice cookies.

"Men are like pumpkins. It seems like all the good ones are either taken or they've had everything scraped out of their heads with a spoon."

-unknown